Turkish eggs with yoghurt, dill and brown butter

By: Claire Thomson
From: The Art Of The Larder
Photographer: Mike Lusmore

This breakfast staple in Turkey, made by poaching the eggs and serving them in seasoned yoghurt spooned over with melted brown butter, all spiky with chilli and paprika, is sensational. Serve with toasted pita to scoop up the egg and the warm, spicy yoghurt. Chopped ripe tomato, avocado or cooked spinach, chard or kale are also welcome.

Ingredients

Quantity	Ingredient
300g	greek yoghurt
1 tablespoon	finely chopped fresh dill
1	garlic clove, crushed to a paste
	salt
	freshly ground black pepper
50g	unsalted butter
1 teaspoon	chilli flakes, preferably turkish aleppo pepper
1/2 teaspoon	paprika, sweet, not hot or smoked
50ml	white vinegar
8	eggs
	toasted pita bread, to serve

Method

Stir together the yoghurt, dill, garlic and salt and pepper to taste in a bowl. Divide between four warmed serving bowls and keep somewhere warm.
Melt the butter in a small pan until it foams and nutbrown sediments begin to fall away in the liquid butter. Remove from the heat and add the chilli flakes, a pinch of salt and the paprika. Set aside and keep warm.
Boil a large saucepan of water without salt. Reduce the heat to medium and add the vinegar. Poach the eggs to your liking (a firmish white but with the yolk still runny will be about 3 minutes). Using a slotted spoon, transfer the eggs to kitchen paper to drain.
Divide the poached eggs between the four bowls of yoghurt and spoon over the melted spiced butter. Serve immediately, with the toasted pita.

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Turkish eggs with yoghurt, dill and brown butter

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